Imli or Tamarind Chutney is an integral part of all Indian Chaats. Be it Dahi Bhalla, papdi chaat , tikki chat or samosa chaat, no Chaat is complete without this khatti meethi imli chutney. It also enhances the taste of Bhelpuri and Pani poori. It is served as condiment with many snacks also i.e. pakoras, samosas, cutlets, etc.
Imli chutney is also known as saunth or Meethi Chutney . It is made with tamarind pulp, jaggery , salt and spice powder . Some people use suger also but I prefer to cook it with Jaggery as it tastes better and is also a healthier option.
You can also add dates and raisins to it . But I prefer it this way. Plain and simple. Imli chutney is good for digestion besides being tangy and spicy.
I make a big batch of this chutney so that I can use for months. Store it in a dry Airtight Glass Jar and you can store it for months in the refrigerator. Always use dry spoon whenever you take chutney out of the jar.
We Need :
250 gm of Tamarind with seeds.
350 gm of Jaggery
1 Tbsp Dry ginger powder
1 Tbsp Coarse fennel powder.
1 Tbsp Cumin Seeds ( Zeera)
1 Tbsp Black Salt
1Tbsp Cooking Oil.
1Tbsp Red Chilli powder
1 Tbsp Kashmiri Red chilli powder.
2 cups of Water
Let us Start:
1. Soak Tamarind in 2 cups or 350 ml of hot water for half an hour.
2. Mash it with your hands and extract pulp.
3. Strain it through a strainer. Discard the pulp and use thick imli water only.
4. Heat oil in a pan. When heated add Cumin Seeds, fennel powder , dry ginger powder, both chilli powder and salt.
5. Roast them slightly but don't burn the spices. Add thick Imli water to the pan. Let it boil for 2 min.
6. Crush Jaggery with a rolling pin i.e. Belan and add it to the boiling Imli water. Now keep on stirring it till the mixture thickens .
7. Let it cool down completely and then store it in a dry, airtight container for use later.
Your tangy Tamarind chutney is ready. Use whenever required and enjoy all your chaats. It is finger licking good so you can just lick the whole jar!